Step 2

Stir the salt, sugar, melted butter, and cream into the cooled riced potatoes. Gradually add the flour, kneading by hand until a smooth dough forms. Add as little flour as possible — just enough to bring it together.

Step 3

Roll the dough into a long sausage and divide into 7–8 pieces (or 10–12 for a smaller griddle). Roll each piece into a ball, then press flat into a circle.

Step 4

Heat a dry griddle or heavy frying pan over medium-high heat. On a well-floured surface, roll each dough circle out into a large, paper-thin round slightly smaller than your griddle.

Step 5

Transfer to the hot griddle using a lefse stick or wide spatula. Cook for 1–2 minutes until brown spots appear on the underside, then flip and cook the other side.

Step 6

Remove and place in a folded damp cloth to keep soft and pliable while you cook the remaining lefse. Serve spread with softened butter, sprinkled with sugar, and rolled up.